I have actually been doing pretty well on my goal to eat breakfast every morning; I have yet to miss a single day! Yes, I know that it hasn't even been two weeks into the year yet, so it's probably too early for me to be declaring this some sort of victory or accomplishment, but I'm going to ignore that fact. Eating breakfast everyday is a big deal. I've been having scrambled eggs with some Greek yogurt on most days, with oatmeal on other days, so I've been making attempts to be somewhat healthy. But then I decided to make scones. I just couldn't help myself. I was craving buttery scone goodness. So I made these. And then I worked out. Obviously had to keep some sort of balance. At least I've been able to keep the eating breakfast resolution going! Scones are totally perfect for breakfast, so these work!
These scones are a breeze to put together. You literally just need to throw everything inside a food processor, pulse a couple times, form a dough round, cut it up, and bake. So simple! No food processor in your kitchen? Just do it the old fashioned way and use a pastry blender to cut in the cubed butter instead.No pastry blender either? Use two knives, they'll work just as well. One important tip for making sones: the butter must be COLD. It must be REALLY cold, as this is what makes a scone so light and flaky when it gets baked. I personally like to cube the butter first, and then stick it in the freezer to chill and get as cold as possible while I prep all the other ingredients and equipment that I may need. When the butter is cold, tiny bits of butter will be dispersed throughout the dough, so when it bakes, the butter melts into the dough and creates pockets of flaky layers, and when you have pockets of flaky layers, you have yourself a really good scone.
The scones baked beautifully, and they tasted fantastic. There was a slight hint of lemon flavor from the freshly grated lemon zest, and cranberries were in every single bite. The scones were also creamy and light and just plain lovely. They were hard not to love! Especially when eaten while they're still warm from the oven and have a tiny pat of butter placed right on top so that it melts right into the scone. Talk about a delicious breakfast!
Cranberry Cream Scones
recipe slightly adapted from Williams Sonoma Essentials of Baking
For the scones
2 cups all-purpose flour
1/4 cup granulated sugar
1 tablespoon baking powder
1/2 teaspoon salt
2 teaspoons grated lemon zest
6 tablespoons unsalted butter, cold and cut into small cubes
1/2 cup dried cranberries
3/4 cup heavy cream
For the topping
1 tablespoon granulated sugar
1 teaspoon cinnamon
2 teaspoons whole milk
Preheat the oven to 425 degrees F and position a rack in the middle. Line a sheet pan with parchment paper or a silicone liner.
In a food processor, combine the flour, granulated sugar, baking powder, salt, and lemon zest, and pulse 2 or 3 times to mix. Add the cubed butter and pulse another 7-8 times, or just until large crumbs begin to form. Scatter the cranberries over the dough, and pour in the cream. Pulse the dough until it is just combined and moistened.
Turn the dough out onto a lightly floured surface and begin to press together, just until the dough begins to cling to itself in a large ball. Pat out the dough into a large round, roughly 1/2 inch in thickness. With a sharp knife, cut the dough round into 6 even wedges. Place the wedges on the prepared baking sheet.
To prepare the topping, combine the granulated sugar and cinnamon in a small bowl. Brush the tops of the scones with the milk, and sprinkle with the cinnamon sugar.
Bake the scones in the oven until they are golden brown, about 13-15 minutes. Transfer to a wire rack and allow to cool slightly before serving.